Chimichurri, also spelled Chimmichurri is an Argentine marinade and sauce usually used for steak. But why should this easy-to-make flavorful sauce only grace a rib or strip steak when burgers are sadly only topped with ketchup.
It's prepared simply by combing, fresh chopped flat leaf or Italian parsley, fresh chopped garlic, olive oil, fresh lemon juice, a few red pepper flakes, pinch of sea salt and ground black pepper. The exact amounts? If you ask my dear Argentinean friend, she would tell you- no measure, just mix and taste; measure with your heart not your head. Let's give a South American spin on my Ultimate Burger. Prepare the Chimichurri sauce and top your uncooked beef patties with 3/4 of the prepared sauce as a marinade. Refrigerate for 30 minutes. Then, proceed to grill as directed. Top cook burgers with remaining Chimichurri and serve.
Then if you wish do the tango.
Recipe by George Hirsch | Makes 6-8 burgers
2 pounds ground beef, very cold
1/4 cup sweet onion, finely chopped
2 Tablespoons Dijon mustard
1 Tablespoon fresh parsley, chopped
Freshly ground black pepper to taste
1/3 cup Chimichurri Sauce
Accompaniments: crusty hard rolls, lettuce and sliced tomato
In a 2-quart mixing bowl, combine beef, onion, mustard, parsley, and pepper. Mix with a fork, taking care not to overwork the meat. Divide into 6 or 8 equal portions and form into 3/4 inch thick patties.
Cover with 3/4 of Chimichurri and refrigerate for 30 minutes. Preheat the grill to medium-high. Place the burgers on a hot grill and cook for 4-5 minutes per side, turning once. Lower the heat slightly and cook for another 2-3 minutes until desired doneness. Remove burgers from grill to a platter and drizzle extra Chimichurri Sauce on top of burgers.
Serve on rolls with lettuce and tomatoes.